There's a reason why one in four Americans are cutting back on their meat consumption. Whether for health reasons or environmental ones, more people are treating themselves to meat only on special occasions.
And, there are few cuts of meat that are more suited for a special occasion than a ribeye steak. If you've decided to treat yourself to a ribeye, then you're in for a luxurious time.
But, you still have one more important consideration: which recipe will you make? To help you, we've organized some of our favorite ribeye recipes.
We've included both the tried and true, as well as some unique variations. Let's take a look and get cooking that steak!
The Classic: Butter-Basted Pan Seared Ribeye Recipe
You can't beat the recipe that made the ribeye steak famous in the first place. There are multiple variations in this recipe—reverse sears, sous-vide cooking, grilling, just to name a few.
But, at the end of the day, all you need is a source of heat and a good cast iron skillet. Pair this with a lobster dish for some irresistible surf and turf. Or, enjoy it by itself with some asparagus and mashed potatoes.
As long as you follow the basics, you can't go wrong with this pan-seared ribeye.
Ingredients:
- 2 (22 oz) ribeye steaks with bone-in
- 2 tablespoons neutral cooking oil
- 4 tablespoon butter
- 4 fresh thyme springs (or 3 teaspoons of dried thyme)
- 3 cloves of garlic
- 1 fresh rosemary sprig (or ½ teaspoon of dried rosemary)
- Kosher salt
- Pepper
Directions:
- Season the steaks all over with salt and pepper. Make sure to use a lot of salt — more than you think you need. Let them rest for 30 minutes.
- Pour the oil over a large cast-iron skillet. Set the heat on your stove or grill to high. Wait for it to get hot. The oil should shimmer and give off wisps of smoke.
- Add the steaks to the skillet. Cook for 5 minutes, or until the bottom has developed a nice seared crust. Flip the steaks over. Then, immediately add the butter, thyme, garlic, and rosemary. Cook for 5 to 7 more minutes while basting with the melted butter.
- Once they're medium-rare, transfer to a cutting board. Wait 10 minutes to let the juices set.
Ribeye Philly Cheesesteak
Philly cheesesteaks are notoriously simple sandwiches. Three simple ingredients: steak, onions, and cheese whiz. Yet, somehow, these sandwiches are known the world over.
This is one of the benefits of steak. It's thanks to all the flavor that comes with cutting up the steak before cooking. With this method, you maximize the surface area of the Maillard reaction.
And, the high-quality ribeye flavor elevates the dish above the subs you'll find on the streets of Philadelphia. Make sure you look for the best quality sandwich rolls. They can make a difference.
If you want to mix it up, try it on our garlic bread.
Ingredients:
- 1 pound ribeye steak (cut into thin slices)
- 1 large yellow onion (cut into thin slices)
- 2 tablespoons neutral cooking oil
- 1 (8 oz) jar of cheese whiz
- 4 sandwich rolls
- Kosher salt
- Black pepper
Directions
- Heat the oil on a large skillet at medium-high heat.
- Add the onion and cook until they're soft, 3 to 4 minutes.
- Add the steak to the onions and cook until brown and crusty.
- Add the cheese whiz to the sliced ribeye steak and onions. Mix it all until the cheese is nice and melted.
- Scoop on to a sandwich roll and enjoy.
Ribeye and Mushroom Risotto
There's no denying that risotto is a labor of love. It requires a lot of patience and stirring. But, the result is a creamy dish that's worth the effort. The mushrooms provide a great umami flavor that the dry white wine helps cut through with some acidity.
Even by itself, this dish is great for a winter dinner. But, something special happens when you top it with cut ribeye.
The steak and the creamy rice melts in your mouth with each bite. Truly a match made in heaven.
Ingredients:
- 2 (8 oz) ribeye steaks
- 3 tablespoons olive oil
- 16 oz cremini mushrooms
- 16 oz white mushrooms
- 3 shallots (finely diced)
- 4 cloves of garlic (minced)
- 1 ½ cup of arborio rice
- ½ cup dry white wine
- 6 cups of chicken or vegetable broth
- 4 tablespoons butter
- Kosher salt
- Black pepper
Directions:
- Cook the ribeye steak the same way as the pan-seared recipe. Thinly slice it.
- Add 2 tablespoons of olive oil to a heavy saucepan over medium-high heat. Add in the cremini and white mushrooms. Cook until soft — around 3 minutes. Transfer both the mushrooms and the pan juices to a bowl.
- Add another tablespoon of olive oil and lower the heat to medium-low. Add the garlic and shallots and cook for around 3 minutes. Make sure you stir constantly. Increase the heat to medium and add the rice. Cook for 3 minutes until it's nice and toasty.
- Pour the wine into the rice. Stir constantly until it's fully absorbed, around 6 minutes. Begin adding the broth ½ cup at a time. Wait until it's fully absorbed before adding another. It should take between 15 to 20 minutes. Never stop stirring.
- Remove from heat. Stir in butter, mushrooms, pan liquid, kosher salt, and pepper. Plate and top with cut steak.
Make Ribeye Recipes Using Meat from the Golden Steer Steak Company
We hope this article helped inspire you with some new ribeye recipes to try. It's important to remember that at the end of the day, your meal will only be as good as the ingredients you're working with.
So, a discount ribeye from a supermarket might not make the best steak dish in the world. What's the solution? Easy: the Golden Steer Steak Company.
If you love steak, then odds are you know our reputation in Vegas. However, you no longer need to travel to Sin City to enjoy the best steak in the world. We now ship our world-famous ribeyes all over the country.
So, if you're ready for a truly luxurious seating experience, then try buying steak from our collection today.
